Factors influencing meat emulsion properties and product texture: A review.

abstract：:Scientific reports have shown that iron deficiency is positively associated with adiposity. With the high prevalence of iron deficiency and obesity in developing countries and women being particularly affected, this review was carried out with the aim of elucidating the link between iron status and adiposity in women ...

journal_title：Critical reviews in food science and nutrition

authors： Aderibigbe OR,Pisa PT,Vorster HH,Kruger SH

更新日期：2014-01-01 00:00:00

abstract：:The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads...

journal_title：Critical reviews in food science and nutrition

authors： Jekle M,Becker T

更新日期：2015-01-01 00:00:00

abstract：:Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, ...

journal_title：Critical reviews in food science and nutrition

authors： Singh P,Wani AA,Saengerlaub S,Langowski HC

更新日期：2011-02-01 00:00:00

abstract：:Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, a...

journal_title：Critical reviews in food science and nutrition

authors： Caetano-Silva ME,Netto FM,Bertoldo-Pacheco MT,Alegría A,Cilla A

更新日期：2020-05-06 00:00:00

abstract：:Allergy to cow's milk proteins is a challenging condition in early infancy. Allergic infants may be predisposed to impairments of growth from either the disease itself or the nutritional constraints of the exclusion diet they should follow. Formulae based on extensively hydrolyzed cow's milk proteins are widely used, ...

journal_title：Critical reviews in food science and nutrition

authors： Agostoni C,Terracciano L,Varin E,Fiocchi A

更新日期：2016-01-01 00:00:00

abstract：:Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall qu...

journal_title：Critical reviews in food science and nutrition

authors： Ortega-Rivas E

更新日期：2007-01-01 00:00:00

abstract：:In recent years, the degradation processes of polysaccharides by human gut microbiota are receiving considerable attention due to the discoveries of the powerful function of gut microbiota. Gut microbiota has developed a sensitive, accurate, and complex system for sensing, capturing, and degrading different polysaccha...

journal_title：Critical reviews in food science and nutrition

authors： Ye M,Yu J,Shi X,Zhu J,Gao X,Liu W

更新日期：2020-08-11 00:00:00

abstract：:One of the main functions of L-arginine (ARG) is the synthesis of nitric oxide (NO). NO is an important regulator of physiological processes in the central nervous system (CNS). NO promotes optimal cerebral blood flow, consolidates memory processes, facilitates long-term potentiation, maintains sleep-wake cycles, and ...

journal_title：Critical reviews in food science and nutrition

authors： Virarkar M,Alappat L,Bradford PG,Awad AB

更新日期：2013-01-01 00:00:00

abstract：:There has lately been a renewed interest in Riboflavin owing to insight into its recognition as an essential component of cellular biochemistry. The knowledge of the mechanisms and regulation of intestinal absorption of riboflavin and its health implications has significantly been expanded in recent years. The purpose...

journal_title：Critical reviews in food science and nutrition

authors： Thakur K,Tomar SK,Singh AK,Mandal S,Arora S

更新日期：2017-11-22 00:00:00

abstract：:During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to impro...

journal_title：Critical reviews in food science and nutrition

authors： Singh AP,Singh A,Ramaswamy HS

更新日期：2017-05-03 00:00:00

abstract：:The various factors contributing to post harvest losses in onions and other bulb crops are briefly outlined in terms of the current storage methods. The present status of research on sprout inhibition by irradiation is reviewed in detail with respect to dose requirements, effect of time interval between harvest and ir...

journal_title：Critical reviews in food science and nutrition

authors： Thomas P

更新日期：1984-01-01 00:00:00

abstract：:The polar paradox states that polar antioxidants are more active in bulk lipids than their nonpolar counterparts, whereas nonpolar antioxidants are more effective in oil-in-water emulsion than their polar homologs. However, recent results, showing that not all antioxidants behave in a manner proposed by this hypothesi...

journal_title：Critical reviews in food science and nutrition

authors： Laguerre M,Bayrasy C,Panya A,Weiss J,McClements DJ,Lecomte J,Decker EA,Villeneuve P

更新日期：2015-01-01 00:00:00

abstract：:For millennia, spices have been an integral part of human diets and commerce. Recently, the widespread recognition of diet-health linkages bolsters their dietary importance. The bioactive components present in them are of considerable significance owing to their therapeutic potential against various ailments. They pro...

journal_title：Critical reviews in food science and nutrition

authors： Butt MS,Pasha I,Sultan MT,Randhawa MA,Saeed F,Ahmed W

更新日期：2013-01-01 00:00:00

abstract：:Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges. The objective of this paper is to review the food safety hazards and health risks related to aquatic food products for the Southeast Asian region. These hazards can be ...

journal_title：Critical reviews in food science and nutrition

authors： Gao P,Mohd Noor NQI,Md Shaarani S

更新日期：2020-12-28 00:00:00

abstract：:Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable, and recyclable food-packa...

journal_title：Critical reviews in food science and nutrition

authors： Jideani VA,Vogt K

更新日期：2016-06-10 00:00:00

abstract：:The diet polyphenols are a secondary metabolites of plants able to act on inflammation process. Their anti-inflammatory activity is articulated through several mechanisms that are related to their antioxidative and radical scavengers properties. Our work is focused on a novel approach to inflammatory disease managemen...

journal_title：Critical reviews in food science and nutrition

authors： Crascì L,Lauro MR,Puglisi G,Panico A

更新日期：2018-04-13 00:00:00

abstract：:Background: Health researchers may struggle to choose suitable validated dietary assessment tools (DATs) for their target population. The aim of this review was to identify and collate information on validated UK DATs and validation studies for inclusion on a website to support researchers to choose appropriate DATs.D...

journal_title：Critical reviews in food science and nutrition

authors： Hooson Jzh J,Hutchinson Jyh J,Warthon-Medina M,Hancock N,Greathead K,Knowles B,Vargas-Garcia E,Gibson LE,Bush LA,Margetts B,Robinson S,Ness A,Alwan NA,Wark PA,Roe M,Finglas P,Steer T,Page P,Johnson L,Roberts K,Amo

更新日期：2020-01-01 00:00:00

abstract：:Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the developmen...

journal_title：Critical reviews in food science and nutrition

authors： González-Barreiro C,Rial-Otero R,Cancho-Grande B,Simal-Gándara J

更新日期：2015-01-01 00:00:00

abstract：:The generation of reactive oxygen species (ROS) and other free radicals (R) during metabolism is a necessary and normal process that ideally is compensated for by an elaborate endogenous antioxidant system. However, due to many environmental, lifestyle, and pathological situations, excess radicals can accumulate, resu...

journal_title：Critical reviews in food science and nutrition

authors： Willcox JK,Ash SL,Catignani GL

更新日期：2004-01-01 00:00:00

abstract：:Consumer awareness and demand for nutritious yet inexpensive food products call for innovative processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by aseptic processing techniques, especially for liquid and high-acid foods. However, the extension of a...

journal_title：Critical reviews in food science and nutrition

authors： Ramaswamy HS,Awuah GB,Simpson BK

更新日期：1997-04-01 00:00:00

abstract：:Iron deficiency is the most prevalent nutritional deficiency, affecting more than 30% of the total world's population. It is a major public health problem in many countries around the world. Over the years various methods have been used with an effort to try and control iron-deficiency anemia. However, there has only ...

journal_title：Critical reviews in food science and nutrition

authors： Knez M,Graham RD,Welch RM,Stangoulis JC

更新日期：2017-07-03 00:00:00

abstract：:Biofilms are multicellular communities of microorganisms held together by a self-produced extracellular matrix, which contribute to hygiene problems in the food and medical fields. Both spoilage and pathogenic bacteria that grow in the complex structure of biofilm are more resistant to harsh environmental conditions a...

journal_title：Critical reviews in food science and nutrition

authors： Liu D,Huang Q,Gu W,Zeng XA

更新日期：2021-01-04 00:00:00

abstract：:Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and beta-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosit...

journal_title：Critical reviews in food science and nutrition

authors： Dikeman CL,Fahey GC

更新日期：2006-01-01 00:00:00

abstract：:Type 2 diabetes mellitus (T2DM) is the most prevalent disease and becoming a serious public health threat worldwide. It is a severe endocrine metabolic disorder that has the ability to induce serious complications in all kinds of organs. Although mechanisms of anti-diabetics have been described before, we focus here o...

journal_title：Critical reviews in food science and nutrition

authors： Zhao C,Yang C,Wai STC,Zhang Y,P Portillo M,Paoli P,Wu Y,San Cheang W,Liu B,Carpéné C,Xiao J,Cao H

更新日期：2019-01-01 00:00:00

abstract：:The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation techni...

journal_title：Critical reviews in food science and nutrition

authors： Ravash N,Peighambardoust SH,Soltanzadeh M,Pateiro M,Lorenzo JM

更新日期：2020-12-21 00:00:00

abstract：:Limonoids are heavily oxygenated, modified triterpenes dominant in Meliaceae and Rutaceae plant families. The term 'limonoid' is derived from limonin, which was first identified as the bitter constituent of Citrus seeds in 1841. This group of secondary metabolites exhibits a wide range of biological properties, includ...

journal_title：Critical reviews in food science and nutrition

authors： Tundis R,Loizzo MR,Menichini F

更新日期：2014-01-01 00:00:00

abstract：:Current evidence indicates that the consumption of strawberries, a natural source of a wide range of nutritive and bioactive compounds, is associated with the prevention and improvement of chronic-degenerative diseases. Studies involving cells and animals provide evidence on the anti-inflammatory, anticarcinogenic and...

journal_title：Critical reviews in food science and nutrition

authors： Forbes-Hernandez TY,Gasparrini M,Afrin S,Bompadre S,Mezzetti B,Quiles JL,Giampieri F,Battino M

更新日期：2016-07-29 00:00:00

abstract：:In recent years, neural networks have turned out as a powerful method for numerous practical applications in a wide variety of disciplines. In more practical terms neural networks are one of nonlinear statistical data modeling tools. They can be used to model complex relationships between inputs and outputs or to find...

journal_title：Critical reviews in food science and nutrition

authors： Baykal H,Yildirim HK

更新日期：2013-01-01 00:00:00

abstract：:In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requ...

journal_title：Critical reviews in food science and nutrition

authors： Qu P,Zhang M,Fan K,Guo Z

更新日期：2020-08-28 00:00:00

abstract：:A systematic review and meta-analysis of prospective cohort studies was conducted to examine the association of potato consumption and risk of all-cause, cancer and cardiovascular mortality in adults. We searched PubMed, Scopus databases up to September 2018 for all relevant published papers. All analyses were perform...

journal_title：Critical reviews in food science and nutrition

authors： Darooghegi Mofrad M,Milajerdi A,Sheikhi A,Azadbakht L

更新日期：2020-01-01 00:00:00